"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Directions:

Directions:

Heat oil in a large soup kettle over medium heat. Add eggplant and onions. Reduce heat, cover and cook, stirring often, until eggplant is soft and lightly browned, about 25 minutes.Add garlic and bell pepper. Cook for 2 minutes, stirring occasionally.Stir in tomatoes and their liquid. Stir in Sucanat (sugar) and basil.Lower heat, cover and simmer for 15 minutes, stirring occasionally.Stir in parsley, olives, salt and pepper. Simmer uncovered, stirring often until sauce thickens, about 20 minutes (or more). Serve over pasta or use for a lasagna or pizza sauce.

Number Of
Servings:

Number Of
Servings:

6 servings

Personal
Notes:

Personal
Notes:

Succulent. Divine. Easy. Essential. This is my most used, basic recipe for many Italian type dishes -mainly for lasagna: using a bechamel sauce, ricotta, Parmesan, and mozzarella cheeses and layered with the lasagna noodles. I usually make (that is, Isabel usually makes) a quadruple recipe and freeze it in plastic bags.

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